Director of Operations

Overview:
The Director of Operations for Noble 33 restaurant locations in Texas oversees the performance and operations of multiple restaurant locations in Houston and Dallas. This role ensures that all locations deliver exceptional dining experiences while meeting financial goals, adhering to operational standards, and maintaining compliance with Texas-specific health and safety regulations. The Director acts as a strategic leader, supporting General managers , Chefs and operations  ensuring consistency across all locations.

1. Operational Leadership:
• Oversee daily operations of all restaurant locations - present and future across Texas.
• Ensure that all restaurants adhere to company policies, procedures, and brand standards.
• Monitor food quality, customer service, and ambiance to maintain consistent guest experiences.

2. Regional Strategy and Market Adaptation:
• Develop region-specific strategies to align with Texas demographics and dining trends.
• Adjust menus and offerings based on local preferences, competition, and market demand.
• Stay informed on industry trends in Texas, including regulatory updates and labor market conditions.

3. Staff Management and Development:
• Support and mentor general managers and operations at each location, ensuring they meet performance goals.
• Recruit, train, and retain top talent across the restaurant group.
• Foster a team culture that values accountability, professional development, and customer service.

4. Financial Performance and Budgeting:
• Develop and oversee budgets for all Texas locations, focusing on revenue growth and cost control.
• Monitor financial performance, including P&L statements, labor costs, and food/beverage expenses.
• Implement strategies to improve profitability, reduce waste, and increase operational efficiency.

5. Guest Relations and Service Standards:
• Set and enforce high standards for customer service across all restaurants.
• Address and resolve escalated guest complaints or operational issues.
• Collect and analyze customer feedback to drive continuous improvement.

6. Compliance and Safety:
• Ensure compliance with Texas food safety regulations, health codes, and labor laws.
• Conduct regular audits of each location to uphold health, safety, and operational standards.
• Implement procedures to mitigate risks, including employee safety and liability concerns.

7. Community Engagement and Brand Promotion:
• Build relationships within Texas ( Houston and Dallas) communities to enhance the restaurant group’s presence.
• Collaborate on marketing and promotional efforts, including local events and partnerships.
• Represent the brand positively in public and industry settings.

Qualifications:
• Education: Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.

Experience:
• 7-10 years of experience in restaurant management, with 3-5 years in multi-unit leadership.
• Proven experience with Texas-based restaurants or familiarity with the Texas market is highly desirable.

Skills:
• Strong leadership and organizational abilities.
• Expertise in financial management, budgeting, and cost analysis.
• Knowledge of Texas-specific food and beverage regulations.
• Proficiency in restaurant management systems and technology tools.

Key Competencies:
• Adaptability to Texas market trends and consumer preferences.
• Strategic thinking and problem-solving.
• Ability to lead diverse teams across multiple locations.
• Customer-focused with a commitment to operational excellence.